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5 from 2 votes

Grilled Cheese Sandwiches and Rustic Tomato Basil Soup

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main
Servings: 4
Calories: 1347kcal
Author: Honest and Tasty


Rustic Tomato Basil Soup:

  • 3 tablespoon ghee
  • 1 large onion diced
  • 4 cloves garlic diced
  • 2 ½ tablespoon tomato paste
  • 4 cups chicken stock
  • 1 tablespoon sea salt
  • ½ teaspoon black pepper 1 teaspoon black pepper if you like a little more heat
  • ¼ teaspoon cayenne optional, but I love a bit of spice
  • 28 oz. peeled San Marzano tomatoes in juice 1 large can, crush well with your hands (it’s fun!)
  • 1 large handful basil leaves roughly chopped
  • ¼ cup heavy cream

Grilled Cheese Sandwiches:

  • 6 tablespoon butter softened
  • 8 slices sourdough bread
  • 2 cups gruyere cheese shredded
  • 2 cups extra sharp cheddar cheese shredded


For Rustic Tomato Basil Soup:

  • In a large pot on med-low heat, add ghee and onion.
  • Sauté for about 20 min (mixing it around every once in a while to keep from burning) or until browned.
  • Add garlic and sauté for another minute or two.
  • Add in tomato paste and sauté together for another minute.
  • Mix in chicken broth, salt, pepper, and if you like a little more heat like myself, go ahead and add the cayenne too. It won’t make it too spicy, but it will definitely give a bit of a kick to it.
  • Stir in the crushed tomatoes and put the lid on the pot to bring to a gentle boil. After the soup has reached a gentle boil, turn to low heat. At this point, go ahead and make the grilled cheese sandwiches because the soup is almost done. A couple minutes before serving the dish, stir in the basil and cream to the soup.

For Grilled Cheese Sandwiches:

  • Place griddle/nonstick pan on med-low heat.
  • Generously butter one side of each of the sourdough bread slices.
  • Once the griddle/pan is hot, place one slice of bread for each sandwich on it (butter side DOWN).
  • Add a hefty handful of cheese to each slice and top with the other slice (butter side UP).
  • After 2 minutes, or when the bottom slice crisps and turns golden-brown, gently flip the sandwich to brown the opposite side for another 2 minutes.
  • Remove from heat, slice, and serve with tomato basil soup---and enjoy!


Calories: 1347kcal | Carbohydrates: 102g | Protein: 60g | Fat: 80g | Saturated Fat: 47g | Cholesterol: 234mg | Sodium: 3817mg | Potassium: 1271mg | Fiber: 8g | Sugar: 19g | Vitamin A: 2574IU | Vitamin C: 24mg | Calcium: 1236mg | Iron: 9mg